Carb Smart Double Beef Taco Salad Bowls
with Pico de Gallo and Creamy Lime Dressing
Beef up your bowl with this taco salad! Fresh DIY pico de gallo, cheddar cheese, guacamole and a creamy lime dressing will fill you up, but without the starch.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
113 g
Baby Spinach
1 unit
Green Bell Pepper
1 unit
Tomato
3 tbsp
Guacamole
1 unit
Lime
1 unit
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onions.Zest, then juice lime.
Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Using a slotted spoon, transfer beef to a medium bowl. Add chipotle sauce. Season with salt and pepper, to taste, then stir to coat beef.
Meanwhile, add tomatoes, peppers, half the lime juice, half the green onions and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then stir to combine.
Add sour cream, lime zest and 1 1/2 tbsp (3 tbsp) water to a small bowl. Season with salt and pepper, then whisk until smooth.
Add remaining lime juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, then toss to coat.
Divide dressed greens between bowls. Top with beef, pico de gallo and guacamole. Drizzle creamy lime dressing over top, then sprinkle with cheese and remaining green onions.
